Monday, September 28, 2009

When I think of Fall and all the holidays that will be here so fast, fresh herbs, specifically rosemary, come to mind. It has such a fragrant, woodsy aroma, I can't help but think of holiday parties and good times with good friends.

I purchased some the other day, and when I opened the package, immediately remembered this fig, pecan, and rosemary crusted goat cheese. Combined, these flavors just beg to be served by a warm fire with your favorite glass of wine.

I first saw this recipe a few years ago in my local market, attached to a jar of fig spread. After placing the jar in my cart, I realized that it came with a pretty hefty price tag for such a small amount. So after thinking about it for a bit, and realizing that I had a package of dried figs in my pantry, I opted to put the jar back, go home and make my own. In my opinion, the taste of homemade is far superior anyway.

Goat cheese is one of my absolute favorites. It's tartness, combined with the sweetness of the figs, aromatic rosemary, and crunch of the toasted pecans just seem to be a match made in Heaven. I also know that anything fig sends my friend Stacey into a state of "figgy bliss", so it is with her in mind that I post this today...

This recipe will be more than enough for 8 ounce log of goat cheese, or two 4 ounce rolls. I like to make one for now and save one for unexpected guests. The remaining spread is fantastic on toast.

Fig Spread

3/4 lb dried figs1/3 c sugar1-1/2 c water1 Tbs lemon juice

Remove stems from figs and chop very coarsely. place into a 2 quart saucepan and cover with water. Add sugar. Bring figs to a boil. Reduce heat, cover pan with lid and then simmer on low for about 30 minutes. Liquid should reduce by about 2/3rds.

Place figs into a food processor and puree until smooth. Add lemon juice, and process to a smooth, sticky, jam like consistency. Set aside to cool. Store in a covered container in refrigerator until ready to use.

All you have to do is leave me a comment on my blog (if you are reading this via Facebook, please use the link to my blog and leave a comment there) telling me your favorite holiday tip- from wrapping gifts to creating recipes. Entries must be received no later than Thursday October 1st, 2009 at 11:59 p.m. PST, with the winner to be announced sometime Friday morning, October 2nd. Good luck everyone!

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comments:

I love this goat cheese idea and will be using it soon for sure. What a great contrast of the savory and sweet. Yes, Stacey is sure to be on board here. Holiday tips? wish I had something brilliant, but the best way for me to get through the holidays is to plan, plan ahead and make a lot of stuff to put in the freezer.

My holiday tip? Well, I like to give cookie tins to teachers and family friends... so, I begin my baking in November and freeze them until it's time to package them up. That way, I spread out the baking over several weeks rather than one weekend that would end in a frenzy of flour all over my kitchen!

Hi Janet! Your post makes me think of one of my holiday recipes - fondly known as "that Brie Crack stuff". Bake a wedge of brie until just soft and warm. Use something heat proof that you can serve from too. When it's out of the oven cover with a pear/apple chutney - jar or homemade, then sprinkle on some lightly chopped salted cashews. Serve with water crackers and stand back. xo L